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Oh what a difference a single egg yolk makes. If you 're not convinced, try this yummy graham cracker crust. The egg yolk is brushed onto the crumbs just before baking, and the finished crust is crisp and brown every time.
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This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Essential for Cajun-style blackened fish or chicken.
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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This light and fresh lemon syrup is a delicious topping for cake, waffles, or whatever you can imagine.
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This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
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Get Soy Marinated Wagyu with Congee, Ginger and Scallion Recipe from Food Network
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Get Cheddar Scallion Waffles and Dijon Buttermilk Fried Chicken Recipe from Food Network
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The flaky phyllo crust keeps the halibut moist and delicious in this surprisingly simple, yet elegant recipe.